As in the rest of the region also in the province of Savona one can not fail to mention the “farinata”, with chickpea flour, cooked in a wood oven in copper pans. The peculiarity of Savona is the “farinata” white, with wheat flour. Besides chickpeas, also the different types of olives grown make an excellent oil production. Among the main dishes are widespread stuffed pasta: ravioli with herbs, pumpkin ravioli, chestnut or borage or ravioli stuffed with vegetables and nettle gnocchi. Among the soups very well known is the Ligurian vegetable soup, seasoned with pesto. The dishes are based on fish: the zembi d’arzillo,the broth, the anchovy stuffed. With cod prepares the cod stuffing. Regarding the other dishes, there is the snail, which can be cooked in a stew, and the Ligurian rabbit . Some dishes are inspired from the hinterland that is a cuisine gradually marrying into the Piedmont where the protagonists are the mushrooms, truffles, chestnuts, salami and cheese. Between the sweets of Savona there are the “amaretti di Sassello”, hazelnut cake of Cairo Montenotte, the tourcett of Mallare, the gobeletti of pastry stuffed with jam typical of Finalborgo; and then again the chestnut cake, chestnut cake, pumpkin pie. The wines are mostly white; in particular, the Pigato,the Rossese and the Vermentino, the Lumassina of Finale, and the Buzzetto.